MC38-N4/OT-I co-culture system screening method and application of screened polysaccharide composition and polysaccharide composition
A technology of MC38-N4, 1.MC38-N4, applied in the field of functional food, can solve the problems of invisibility of experimental results, radioactive toxicity, cumbersome experimental process, etc., to improve the immune function of the body, promote the killing effect, and have a wide range of applications. Effect
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[0038] The preparation methods of different raw material extracts include:
[0039] 1. The preparation method of Agaricus blazei polysaccharide extract
[0040] Dry Agaricus blazei to constant weight, and grind the dry raw materials into powder, and pass through a 200-mesh sieve. Add distilled water according to the ratio of solid to liquid 1:20 (m / m), extract at 55°C for 2 hours, and the number of extractions is 2 times, combine the two extracts, centrifuge the extract at 4000r / min for 10min, and collect the supernatant The solution was concentrated by rotary evaporation at 55°C under reduced pressure. Add 3 times the volume of the concentrated solution of absolute ethanol, let stand at 4°C for 24 hours, centrifuge at 4000r / min for 15 minutes, collect the precipitate, and vacuum freeze-dry to obtain Agaricus blazei crude polysaccharide.
[0041] 2, the preparation method of Grifola frondosa polysaccharide extract
[0042] Grifola frondosa is dried to constant weight, the d...
Embodiment 1
[0051] The polysaccharide composition was prepared according to the following ratio: the mass-number ratio of Agaricus blazei polysaccharide, Grifola frondosa polysaccharide, Tangerine peel polysaccharide and Phellinus polysaccharide was 125 parts: 1 part: 1 part: 0 parts.
Embodiment 2
[0052] Embodiment 2 (comparative example 6)
[0053] The polysaccharide composition is prepared according to the following ratio: the mass-number ratio of Agaricus blazei polysaccharide, Grifola frondosa polysaccharide, Phellinus polysaccharide and Tangerine peel polysaccharide is 1 part: 1 part: 5 parts: 1 part.
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